Herbed Bacon

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The Mister was inspired by our butcher shop’s “house” bacon. A delicious paleo bacon in its own right, but unfortunately for me, it is not autoimmune protocol friendly. After conferring with our lovely butcher, The Mister rolled up his sleeves and made some modifications so that I could enjoy it without worry {or regret}.

Gee, he’s swell.

Herbed Bacon | Enjoying this Journey...

This is another simple dry brine/”uncured” bacon; using sea salt, your dry sugar of choice*, and delicious organic dried herbs.

* Keep in mind if you choose to omit the sugar in the brine to balance out the saltiness, this bacon will be saltier than you are used to with typical bacon. The amount of sugar that would get into the bacon may be negligible since the mixture is rinsed after.

This Herbed Bacon is delicious, savory, and remains The Mister’s favorite of all our homemade bacon recipes. I find it works well as an ingredient in most any recipe AND it carries its weight for breakfast duties.


Herbed Bacon | Enjoying this Journey...

Herbed Bacon
Recipe type: Bacon, Breakfast
Cuisine: Paleo, Primal, AIP Paleo
Serves: 3 lbs
This Herbed Bacon was The Mister's project. And he nailed it.
  • 3 lb piece pork belly {skin removed}
  • 3.6 oz (about ½ cup, depending - aim for a 2.5% salt/pork ratio) sea salt
  • ¼ to ½ cup maple sugar or organic evaporated cane juice
  • 2 TB organic dried sage
  • 1 tsp organic dried oregano
  • 1 tsp organic dried thyme
  • 1 tsp organic dried marjoram
  • 1 tsp organic dried garlic powder
Rub down:
  1. In a small bowl, thoroughly mix the salt, sugar, and seasonings together. Set aside.
  2. Rinse the pork belly and pat dry. Rub the brine mixture over the belly, massaging it in to all the nooks and crannies of the belly.
Dry in the fridge :
  1. First, make sure your fridge is cold enough {>38 F}.
  2. Second, you have a couple options for how to store your curing belly: option 1) *what I do* Place the salted belly on a wire rack with a shammy lined underneath the rack to catch any drips. The salt brine will pull moisture from the belly {working as intended} and will drip. Flip the belly daily. option 2) Place the salted belly in a large food safe seal-able bag and lay it flat in the fridge. Again, flip the bag daily. The OCD part of me would also recommend laying the bag on a sheet pan or shammy juuuust in case the bag leaks; minimizing raw pork juice all over your fridge.
  3. The belly will start to firm up; depending on the thickness, the curing process can take anywhere from 7-10 days. Once it is firm all over it is done.
  4. Run the belly under cold water and rinse away the brine mixture as best you can {since the brine mixture is massaged into the pork belly, it is nearly impossible for all of it off}. I do this a few times, giving it a good rub while rinsing. Pat the belly dry.
  5. Store in the fridge. If you won't use it up within a week or so, freeze what you won't use.

If you’re smoking your bacon, let the belly sit at room temperature on a rack for an hour to form its pellicle. Smoke at your discretion. I have yet to smoke the herbed bacon, but I’d suggest using a hickory or alderwood.

If you’re not smoking the bacon, well then *technically* it’s not bacon. But for all intents and purposes, let’s still call it bacon. Okay? Okay.

I digress.

If you’re not smoking your bacon, store it in the fridge. Let it sit overnight before slicing if you can wait. If you won’t use it up within a week or so, freeze what you won’t use.

Herbed Bacon | Enjoying this Journey...Enjoying this Journey AIP recipes

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Herbed Bacon | Enjoying this Journey...
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  4 comments for “Herbed Bacon

  1. April 25, 2014 at 2:33pm

    Erin – your man makes you AIP bacon?!?! Wow! THAT is love (I’m a teeny bit jealous). Looks A M A Z I N G – bookmarked!

    • April 25, 2014 at 3:05pm

      He does! He is sweet like that. But I also make my own πŸ˜‰ Ha! Once he showed me the ropes of curing and smoking I was not shy about experimenting with flavors. That’s how the Cinnamon Bacon came about πŸ™‚ I smoked a belly while he was at work yesterday, too!

  2. April 25, 2014 at 5:17pm

    Mmm… I think I’m going to borrow your herb mix to use on our next batch of homemade hamburgers! πŸ™‚
    Lisa Brown recently posted…Stonyfield Organic Greek Yogurt Review and GiveawayMy Profile

    • April 25, 2014 at 5:32pm

      Yes! Lisa, he has actually done that before a few times with this mix. It makes for tasty burgers πŸ˜‰
      Erin recently posted…Herbed BaconMy Profile

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